Steak Quesadilla with Salsa Verde

Carla Hall
Servings: 2
1 to 30 min
Part 1 of 2

Carla's quesadilla is the perfect vehicle to use up your leftover steak!

  • Ingredients
  • step-by-step directions
Steak Quesadilla with Salsa Verde
  • 4 Flour Tortillas
  • Leftover Grilled Steak Slices
  • 1/2 cup Shredded Monterey Jack Cheese
  • 1/2 cup Shredded Cheddar Cheese
  • 1/3 cup Salsa Verde
  • Kosher Salt
  • Michael Symon's Roasted Garlic Spread
  • Vegetable Oil (for drizzling)
  • Guacamole (to serve)
  • Sour Cream (to serve)
  • Salsa Verde
  • 5 Tomatillos (husked & cored)
  • 1 Jalapeno (chopped)
  • 1/4 cup Onion (chopped)
  • 2 Garlic Cloves
  • Juice of 1 Lime
  • 1/2 teaspoon Salt
  • 1/3 cup Cilantro (roughly chopped)
  • Preheat a cast iron skillet over medium.
  • Build the Quesadillas by layering the Cheeses, Steak, & Salsa Verde on a Tortilla and topping with another Tortilla. Repeat with remaining ingredients.
  • Drizzle with Vegetable Oil and Roasted Garlic Spread.
  • Sprinkle Salt in the cast iron to lightly coat. Place a Quesadilla in the pan and cook until crispy and golden on the first side. Flip and cook until crisp on the second side.
  • Remove from pan and allow to cool slightly before cutting in to triangles. Cook the remaining Quesadilla using the same method.
  • Serve warm with Guacamole and Sour Cream.
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